Osso buco with saffron risotto and gremolata recipe

Eleanor Steafel
·4 min read

This hearty dish is perfect for a dinner party main.

Serves

8

Ingredients

For the osso buco 

  • 1 tablespoon plain flour

  • Salt and freshly cracked black pepper

  • 8 beef shins, bone in

  • olive oil, for frying

  • 2 onions, finely chopped

  • 2 carrots, finely chopped

  • 2 celery sticks, finely chopped

  • 3 garlic cloves, finely chopped

  • 4 bay leaves

  • 1 tablespoon tomato purée

  • 450ml red wine

  • 1 x 400g tin of chopped tomatoes

  • 650ml hot chicken stock

  • A little grated nutmeg

For the gremolata 

  • A big bunch of at-leaf parsley, leaves and stems finely chopped

  • 2 lemons, zest and juice

  • 4 garlic cloves, finely grated

  • 4 tablespoons olive oil

  • A big pinch of flaky salt

For the risotto

  • 2 tablespoons butter, plus an extra knob of cold butter for the end

  • 1 tablespoon olive oil

  • 2 onions, finely chopped

  • 3 garlic cloves, finely chopped

  • 1 bay leaf

  • A large pinch of saffron strands

  • 1 lemon, juiced
    700g arborio rice

  • 450ml dry white wine

  • 1 parmesan rind, plus a handful of grated parmesan

  • 1.25 litres hot chicken stock (or good vegetable stock)

Method

1. Preheat the oven to 170°C/150°C fan/Gas 3.

2. Make the osso buco. Mix the flour in a large bowl with a good seasoning of salt and plenty of black pepper. Add the beef shins one at a time, turning them over in the flour and setting them aside on a plate as you go.

3. Set a large stock pot on a high heat with a splash of olive oil. When the oil is piping hot, start frying the beef shins. Cook them in batches, letting them get nice and brown all over before frying the next one. Set them aside in a large roasting tin.

4. When the beef shins are all browned, turn the heat down and add another glug of oil to the stock pot, along with the onions, carrots, celery and a good seasoning of salt. Stir, top with a lid and leave to sweat for 18 minutes, or until the vegetables are really soft. Add the garlic and bay leaves and cook for another 5 minutes, then add the tomato purée, stir and cook for another 2 minutes.

5. Turn the heat up and pour in the wine. Let it bubble up, scraping the bottom of the pan with your wooden spoon. Add the chopped tomatoes, chicken stock and nutmeg. Bring the mixture to a simmer and cook it for 5 minutes, then ladle it over the beef in the roasting tin. Cover with foil and place the beef in the oven. Immediately turn the heat down to 150°C/130°C fan/Gas 2. Cook for 1 ½ hours, or until the meat is soft and falling away from the bones and the sauce is thick and smelling incredible.

6. Just before you make the risotto, mix all the ingredients for the gremolata together. It’s worth making it a little while ahead of serving so that the flavours have a chance to meld.

7. For the risotto, set a large pan with a lid over a low–medium heat with the butter and oil. Once the butter has melted, add the onions and a good seasoning of salt. Cook for 12 minutes, or until the onion has softened. Add the garlic and bay leaf and cook for another 3 minutes to soften the garlic.

8. Meanwhile, put the saffron and lemon juice in a little bowl. Mix with a teaspoon and leave it to sit for a bit.

9. Turn the heat up under the pan and pour in the rice. Stir well so that the rice becomes coated in the oil and butter. Cook for a few minutes until the grains turn translucent and smell toasty.

10. Pour in the wine and stir. Keep stirring until the wine becomes entirely absorbed. Add the parmesan rind (but not the grated cheese – that’s for later) and the saffron and lemon juice. Then ladle in some stock. Add the stock one ladleful at a time, stirring continuously, and adding more stock only once the previous ladleful has been absorbed. Keep going until you have used all the stock and the rice is tender and creamy.

11. Turn off the heat and stir through the handful of grated parmesan and a little salt to taste. Add the knob of cold butter, pop the lid on and leave the risotto to sit for a couple of minutes. Then give it one final stir.

12. To serve, warm your bowls and add a ladleful of rice to each. Top with a beef shin (making sure everyone gets a bone with a good bit of marrow still quivering in the centre) and a puddle of sauce. Finish by spooning over some gremolata.